Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance

Food Chemistry, Год журнала: 2024, Номер 447, С. 138982 - 138982

Опубликована: Март 12, 2024

Язык: Английский

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Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications

International Journal of Biological Macromolecules, Год журнала: 2025, Номер 305, С. 141297 - 141297

Опубликована: Фев. 20, 2025

Язык: Английский

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Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 268, С. 131614 - 131614

Опубликована: Апрель 15, 2024

Язык: Английский

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Food Hydrocolloids: Structure, Properties, and Applications

Foods, Год журнала: 2024, Номер 13(7), С. 1077 - 1077

Опубликована: Апрель 1, 2024

Hydrocolloids are extensively used in the food industry for various functions, including gelling, thickening, stabilizing foams, emulsions, and dispersions, as well facilitating controlled release of flavor [...]

Язык: Английский

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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

Gels, Год журнала: 2025, Номер 11(1), С. 55 - 55

Опубликована: Янв. 10, 2025

Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, high acceptance as additives. This review focuses on the application polysaccharide beneficial roles in meat products by focusing several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, carrageenan). Firstly, recent advancements are briefly introduced, along with structure potential prospects. Then, comprehensively summarized highlighted, including retarding lipid protein oxidation, enhancing nutritional improving texture color quality, providing antibacterial activity, monitoring freshness, acting a cryoprotectant, printability, ensuring security. Finally, challenges opportunities also introduced.

Язык: Английский

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Research progress on the interaction of the polyphenol–protein–polysaccharide ternary systems

Chemical and Biological Technologies in Agriculture, Год журнала: 2024, Номер 11(1)

Опубликована: Июль 30, 2024

The interaction of the polyphenol–protein–polysaccharide ternary system plays a critical regulatory role in many biological processes including cellular signal transduction, molecular recognition, and assembly. Moreover, interactions three elements can form complex structures affect their respective functions activities. It is necessary to clarify correlation between binding force functional characteristics polyphenols, proteins, polysaccharides effectively improve sensory, functional, nutritional properties food. Hence, this paper systematically reviews composed polysaccharides. article also analyzes two components based on these components. Furthermore, review comprehensively introduces application systems. findings are expected provide important guidance for biology, medicine, food industry.

Язык: Английский

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A review on the use of polysaccharides as thickeners in yogurts

Carbohydrate Polymer Technologies and Applications, Год журнала: 2024, Номер 8, С. 100547 - 100547

Опубликована: Июль 18, 2024

Yogurt is one of the most popular consumed fermented dairy products in world due to its high nutritional content and considerable benefits human health. Polysaccharides are a major component associated with their texture mouthfeel. Composition-wise yogurts, casein micelles form aggregates whey proteins yogurts then contribute formation protein gel, which responsible for well-known consistency yogurt. Food thickening agents widely used modify textural, rheological, physicochemical properties, as well enhance sensory attributes yogurts. Improvement moisture binding capacity, structural modification, altering flow behavior properties functions food thickeners. Because ability increase viscosity solutions, emulsions, suspensions, polysaccharides can be considered strong candidates thickeners yogurts; however, few studies have focused on this field. Thus, we were directed write review article summarize recent advances using focusing microstructural supplemented may knowledge about application mainly industry.

Язык: Английский

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Research advances in okra polysaccharides: Green extraction technology, structural features, bioactivity, processing properties and application in foods

Food Research International, Год журнала: 2025, Номер 202, С. 115686 - 115686

Опубликована: Янв. 7, 2025

Язык: Английский

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Konjac Glucomannan and Curdlan Modulate the Rheological Properties and Digestive Behaviors of Oil-in-Water Emulsions During In Vitro Gastrointestinal Digestion

Journal of Food Engineering, Год журнала: 2025, Номер unknown, С. 112475 - 112475

Опубликована: Янв. 1, 2025

Язык: Английский

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Effects of extraction and modifications on physicochemical characteristics and bioactivities of lemon (Citrus limon L.) polysaccharides

Food Bioscience, Год журнала: 2025, Номер unknown, С. 105943 - 105943

Опубликована: Янв. 1, 2025

Язык: Английский

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